Learn how to freeze bell peppers for use in various recipes, such as stir-fries, fajitas, soups, stews, and chili. Freeze them whole for stuffed peppers, or dice them for a delicious flavor in any dish.
Jessica’s Recipe Science
- Flash-freezing bell pepper slices individually on a baking sheet prevents them from clumping, making it easier to use only the amount needed later.
- Freezing bell peppers at their peak ripeness locks in their nutrients and flavor, preserving their quality for future use.
- Ensuring the peppers are thoroughly dried before freezing prevents ice crystals from forming, which can affect their texture.
After making a recipe, you may have leftover bell pepper pieces or extra whole peppers from the farmers’ market waiting to be used. Don’t let those fresh peppers go to waste! Instead, freeze them for later. This step-by-step guide shares pro tips for how to freeze bell peppers so they’re ready to use anytime in your favorite dishes.
Freezing bell peppers is a great way to preserve the colorful ingredient while saving prep time and money. Frozen bell peppers can be defrosted, or smaller pieces can be tossed directly into a pan while cooking. I like to freeze them for meal prep use in an American omelet, homemade pizza, or healthy turkey stuffed peppers.
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Freezing Cut Bell Peppers
Step 1: Wash the Peppers
Before freezing the peppers, wash them well with cool water. This will help to remove any dirt and debris. You’ll want to be able to use them immediately during your next recipe. Dry the peppers with a paper towel so the surface moisture doesn’t make them too icy.
Step 2: Cut Into Pieces
Make sure to trim away any bruised areas or soft spots. Cut bell peppers to the desired shape and size: rings, slices, strips, dice, or pieces. Sliced peppers can be tossed into stir-fries or quick fajitas. Diced peppers can be used for soups, stews, pasta dishes, sauces, or dips. Pieces can be roasted or grilled.
Step 3: Flash Freeze Slices
Place the prepared bell peppers in a single layer on a parchment paper-lined cookie sheet. This tray-freezing method is the quickest way to solidify the peppers before placing them in a bag or storage container to prevent sticking. Depending on the size, it takes about 1 to 2 hours for the pieces to harden.
Step 4: Transfer to a Bag or Container
Afterward, transfer to a resealable freezer bag, silicone bag, glass, or plastic container. Putting them in a smaller container takes up less freezer space. Work quickly! If using a bag, press out any air before sealing to reduce freezer burn for later use.
Freezing Whole Bell Peppers
Whole peppers can be rinsed, dried, and frozen. Slice about 1/2-inch from the stem end, reserving the top. Use a paring knife to cut out the membrane, then use a spoon to scoop out the seeds. Place the lid on top, wrap the whole pepper in plastic wrap, and transfer to a freezer bag.
Alternatively, they can also be halved lengthwise, cleaned, and wrapped. They are great for stuffing, roasting, or grilling. Very small or hot peppers can be frozen whole and frosted before use.
How to Thaw Frozen Bell Peppers
- Refrigerator: Place the frozen peppers in the fridge to defrost for about 1 to 2 hours or overnight.
- Room Temperature: Defrost at room temperature, about 15 to 30 minutes for slices or dice and 1 hour for larger pieces. Do not leave at room temperature for longer than 2 hours.
- Cold Water: Add the frozen peppers still in the storage bag, and submerge them in a bowl of cold water. Change out the water every 10 minutes. About 10 minutes for slices and diced, and about 30 minutes for larger pieces.
- Microwave: Defrost the peppers on a plate at 50% power, in 30- to 60-second intervals, until thawed.
Ways to Use Bell Peppers
Once you freeze peppers, there are endless ways to use them in your favorite recipes. They will retain some texture but will not be as crispy compared to fresh. I prefer to use them in cooked dishes, dips, soups, or stews. Try these delicious recipes:
- Stuffed bell peppers with ground beef or turkey
- Slow cooker breakfast casserole
- Gumbo or jambalaya
- Vegetarian chili
- Mongolian beef
- Steak fajitas
Frequently Asked Questions
Yes! Various types of peppers, like sweet peppers and spicy jalapeños, freeze well. They are very sturdy, making them ideal for freezing whole, diced, in strips, or in rings. However, they will not be as crisp as fresh peppers.
It’s best to remove the seeds and membrane from whole peppers before freezing, unless you plan to roast them whole. It’s much easier to clean when it’s fresh than to wait for it to defrost and then prepare it for cooking.
Whole frozen peppers can be stuffed. However, the bake time will need to be increased. The stuffing will be soggier because moisture will be released as the pepper defrosts. To avoid that from happening, defrost the pepper first. Dry any excess juice with a paper towel before stuffing.
Bell peppers do not need to be blanched before freezing. The flavor is well preserved in the sturdy structure. Blanching is done to preserve the color and texture of vegetables, like cooking green beans. However, peppers are about 80% moisture, so they will lose their intense crunchiness. This is because water is released from the expanded cell walls when defrosted. Peppers have a robust fibrous plant structure, so even with moisture loss, they hold their shape.
When properly stored, fresh peppers can be frozen for about 6 months. The key is to remove as much air as possible from the plastic bag to reduce freezer burn. Thicker containers, such as silicone bags, glass, or plastic, will reduce airflow and the impact of temperature changes in a cold environment. As the drawers are opened and closed over time, these materials help to maintain the quality of the frozen produce.
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How to Freeze Bell Peppers
Ingredients
- 1 bell pepper
Instructions
Freezing Cut Peppers
- Wash – Rinse the bell pepper under cool running water. Dry with a clean towel.
- Cut the Peppers – Cut the peppers into slices, dice, rings, or pieces.
- Flash Freeze Slices – Transfer to a parchment paper-lined baking sheet. Place in a single layer and freeze until hardened, about 1 to 2 hours.
- Transfer for Storing – Immediately transfer the frozen peppers to a plastic freezer bag, silicone bag, glass, or plastic storage container.
Freezing Whole Peppers
- Rinse and dry the peppers. Trim off a ½ inch from the stem end, reserving the top. Use a paring knife to trim the membrane connected to the flesh. Remove the core with your fingers and scoop out the seeds with a spoon. Place the top back on, then tightly wrap it in plastic wrap. Transfer to a large plastic bag or container. Store bell pepper halves the same way you store whole peppers.
Recipe Video
Notes
- Storing: Freeze for up to 6 months. Best to use in cooked dishes.
- Thaw in the Refrigerator: Thaw for about 1 to 2 hours or overnight.
- Thaw at Room Temperature: Thaw the slices or dice for 15 to 30 minutes or 1 to 2 hours for larger pieces.
- Thaw in Cold Water: Thaw peppers in a plastic bag in a bowl of cold water, changing out the water every 10 minutes.
- Thaw using the Microwave: Use the microwave on 50% power in 30 to 60-second increments until thawed.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
John says
Put a tray in the freezer section of a side by side refrigerator? Seriously?
Jessica Gavin says
I totally understand if you have limited space. Place the peppers in a large resealable bag in a single layer, pressing out as much air as possible before sealing. They may stick together slightly, but it will still work well to preserve the peppers.